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This Taco Mac recipe combines the beloved flavors of tacos with the comfort of macaroni and cheese for a satisfying meal that brings smiles to the dinner table. It's the dish I reach for when I need something hearty that doesn't require hours in the kitchen.
I created this recipe when my kids were going through a picky eating phase. The familiar mac and cheese base with taco flavors was an instant hit, and now it appears on our table at least twice a month.
Ingredients
- Ground turkey or beef: Provides the protein foundation. Choose 85/15 lean ground beef for the best flavor without excess grease.
- Ro Tel tomatoes with green chilies: Add the perfect kick without being too spicy. The undrained can helps create the sauce.
- Chicken or beef broth: Enhances the savory depth. Use beef broth when cooking with beef for maximum flavor.
- Milk: Creates creaminess without heavy cream. Whole milk works best but 2% is fine too.
- Tomato sauce: Adds rich tomato flavor and helps create the velvety sauce texture.
- Taco seasoning packet: Infuses authentic Mexican flavor throughout. Look for low sodium varieties if watching salt intake.
- Elbow noodles: Cook directly in the sauce absorbing all the delicious flavors. Barilla gluten free works perfectly if needed.
- Shredded cheddar cheese: Melts into the sauce creating that irresistible cheesy pull. Freshly grated melts better than pre packaged.
Step-by-Step Instructions
- Brown the Meat:
- Cook the ground turkey or beef in a large skillet over medium heat until no pink remains, about 5 minutes. Break it into small crumbles as it cooks for even texture throughout the dish. Drain excess fat to prevent a greasy final product.
- Create the Sauce Base:
- Add the undrained Ro Tel, broth, milk, tomato sauce and taco seasoning to the cooked meat. Stir thoroughly to combine all ingredients and dissolve the taco seasoning evenly throughout the mixture.
- Bring to Simmer:
- Increase the heat to medium high and allow the mixture to come to a gentle simmer. Look for small bubbles around the edges but not a full boil which could cause the milk to separate.
- Cook the Pasta:
- Add the elbow noodles directly to the simmering liquid, stir well, then reduce heat to low. Cover the pan with a tight fitting lid allowing the pasta to cook in the flavorful sauce for 15 to 20 minutes until tender, stirring occasionally.
- Add the Cheese:
- Once the noodles are tender and have absorbed most of the liquid, remove from heat and stir in the shredded cheddar cheese. Stir continuously until completely melted and incorporated into a creamy sauce.
The taco seasoning is the secret star of this recipe. I discovered that letting it simmer slowly with the liquids creates a much more developed flavor than just adding it at the end. My family always knows when Taco Mac is cooking because the aroma fills our entire house with the most mouthwatering scent.
Customization Options
This Taco Mac welcomes your creative additions. Try mixing in black beans, corn, or diced bell peppers when adding the pasta for extra nutrition and color. My children love when I add a small can of corn which adds sweet pops of flavor against the savory background. For heat lovers, add a diced jalapeño with the Ro Tel or a few dashes of hot sauce at the end.
Storage and Reheating
Taco Mac actually improves overnight as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or broth to restore creaminess as the noodles will have absorbed more liquid. Microwave in 30 second intervals, stirring between each, or gently reheat on the stovetop over medium low heat.
Serving Suggestions
Transform this easy weeknight meal into a complete dinner by serving with a simple side salad dressed with lime vinaigrette. Set out toppings like diced avocado, sliced green onions, chopped cilantro, and sour cream to let everyone customize their bowl. My family loves it when I serve warm tortilla chips on the side for scooping up the cheesy goodness.
Kid Friendly Adaptation
The beauty of Taco Mac is how easily it can be adapted for different palates. For very young children, use mild Ro Tel or substitute with regular diced tomatoes. The one pan preparation makes this perfect for teaching older kids to cook too. My 12 year old can now make this almost entirely independently, making it a confidence building recipe for budding chefs.
Frequently Asked Questions
- → Can I use a different type of pasta?
Yes, you can substitute with any pasta shape you prefer. Just adjust the cooking time as needed to ensure it’s cooked al dente.
- → What is Ro-Tel, and can I substitute it?
Ro-Tel is a canned mix of diced tomatoes and green chilies. If unavailable, you can mix diced tomatoes with a small amount of green chilies or jalapeños.
- → Can I make this dish vegetarian?
Absolutely! Replace the meat with plant-based alternatives like crumbled tofu, tempeh, or a plant-based meat substitute.
- → How can I make this dish spicier?
To add more heat, include extra taco seasoning, chopped jalapeños, or a splash of hot sauce when cooking.
- → Can I use a different type of cheese?
Yes, feel free to swap cheddar with your favorite melting cheese, such as Monterey Jack, pepper jack, or a cheese blend.
- → How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.